Sous Vide Lobster Recipes

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Concepts: ISVA Sous Vide Recipe Collection, Sous Vide Lobster , Sous Vide Recipes

Info: There's nothing more classic in the Northeast USA than a lobster roll. In this recipe, James Beshada puts a Texas spin on the Connecticut Style roll by serving the perfectly cooked sous vide lobster on Texas Toast for a yummy crunch. Sous Vide Connecticut Style Lobster Toast Recipe
Concepts: ISVA Sous Vide Recipe Collection, Sous Vide Lobster , Sous Vide Recipes

Info: There's nothing more classic in the Northeast USA than a lobster roll. In this recipe, James Beshada puts a Texas spin on the Maine Style roll by serving the perfectly cooked sous vide lobster on Texas Toast for a yummy crunch. Sous Vide Maine Style Lobster Toast Recipe
Concepts: ISVA Sous Vide Recipe Collection, Sous Vide Lobster , Sous Vide Pasta , Sous Vide Recipes

Info: Tender sous vide lobster covered in a creamy white wine sauce all served over some al dente pasta is the perfect way to consume lobster! Sous Vide Lobster-Licious Pasta Recipe
Concepts: Sous Vide, Sous Vide Lobster , Sous Vide Recipes, Sous Vide Tomatoes, Sous Vide Vegetable

Info: Creamy pasta and sweet "burst in your mouth" tomatoes, all topped off with succulent lobster...the perfect way to break up all the zoom calls and treat yourself to a delicious dish that is also easy enough to make that you can enjoy it during the week! In this Linguine with Lobster and Cherry Tomatoes in Parmesan Cream Sauce recipe, both the lobster and cherry tomatoes are done sous vide. Sous Vide Lobster Tail and Cherry Tomatoes with Parmesan Cream Linguine Recipe
Concepts: Fish, Recipe, Sous Vide, Sous Vide Fish , Sous Vide Lobster , Sous Vide Recipes

Info: Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower. I usually serve this with traditional lobster dinner sides of corn on the cob and clam chowder. When I want to be fancy I'll pair it with a simple salad of tomatoes, corn, and avocado. Sous Vide Lobster Tails Recipe
Concepts: Recipe, Salad, Sous Vide, Sous Vide Lobster , Sous Vide Recipes, Sous Vide Salad

Info: Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower. To remove the lobster from the shell, you can either cut the shell off with kitchen shears, or boil the lobster for 1 to 2 minutes and chill it in an ice bath. Sous Vide Lobster Tail with Tomato and Corn Salad Recipe
Concepts: Grilling, Recipe, Sous Vide, Sous Vide Lobster , Sous Vide Recipes, Sous Vide Seafood

Info: Grilled lobster is a great meal to make during the summer. It's nice and light and goes great with grilled corn on the cob, clam chowder, and french fries. The lobsters can be cooked with sous vide ahead of time, quickly chilled, and them held until you are ready to grill them. Sous Vide Lobster Recipe

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Sous Vide Connecticut Style Lobster Toast Recipe

There's nothing more classic in the Northeast USA than a lobster roll. In this recipe, James Beshada puts a Texas spin on the Connecticut Style roll by serving the perfectly cooked sous vide lobster on Texas Toast for a yummy crunch.

Sous Vide Maine Style Lobster Toast Recipe

There's nothing more classic in the Northeast USA than a lobster roll. In this recipe, James Beshada puts a Texas spin on the Maine Style roll by serving the perfectly cooked sous vide lobster on Texas Toast for a yummy crunch.

Sous Vide Lobster-Licious Pasta Recipe

Tender sous vide lobster covered in a creamy white wine sauce all served over some al dente pasta is the perfect way to consume lobster!

Sous Vide Lobster Tail and Cherry Tomatoes with Parmesan Cream Linguine Recipe

Creamy pasta and sweet "burst in your mouth" tomatoes, all topped off with succulent lobster...the perfect way to break up all the zoom calls and treat yourself to a delicious dish that is also easy enough to make that you can enjoy it during the week! In this Linguine with Lobster and Cherry Tomatoes in Parmesan Cream Sauce recipe, both the lobster and cherry tomatoes are done sous vide.

Sous Vide Lobster Tails Recipe

Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower. I usually serve this with traditional lobster dinner sides of corn on the cob and clam chowder. When I want to be fancy I'll pair it with a simple salad of tomatoes, corn, and avocado.

Sous Vide Lobster Tail with Tomato and Corn Salad Recipe

Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower. To remove the lobster from the shell, you can either cut the shell off with kitchen shears, or boil the lobster for 1 to 2 minutes and chill it in an ice bath.